Sweet Potato Breakfast Cookies (vegan, paleo)

Happy Monday guys! After roasting my sweet potatoes for the delicious salad I made the other day, I wondered what else I could do with it. After a bit of research I came across sweet potato breakfast cookies from The Vegetarian Ginger and The Paleo Mama. Cookies for breakfast? Sign me up! The result of playing around with their recipes and my own thoughts about it, are vegan, paleo sweet potato breakfast cookies. Oh yes! 😀

I had never baked without flour, and paleo is not a way of nutrition I had looked into much. Buuut, you guys know me, I always have to give things my own spin. So, why not try it with tahini instead of almond butter? I had heard that lots of people enjoy the combination of roasted sweet potato with tahini drizzle on top. I figured that this should work in a cookie too. Oh, and can we finally found the tahini addicts club? Yes? 😀 I wondered if you could make paleo cookies vegan. Turns out, yes you can!
It seems that there is a bit of controversy about whether tahini is actually paleo, while some websites say 100% yes, there still seems a bit of discussion about it. If you happen to be paleo, this is something you have decide for yourself, whether you are okay with using tahini in baking. I’ve seen quite a few paleo titled recipes by now that include it.

My sweet potato breakfast cookies are soft, a little bit chewy and so deliciously sweet, you might have a hard time believing that they are not full of refined sugar. When you take them out of the oven, let them settle down a bit, so they are not as fragile. They will be crispy the first day and then become soft. I personally love this, because I can never make up my mind what I want from a cookie. 😉 So, I guess I should stop talking now and let you have the recipe! Here you go 🙂

Yes, do so Cindy! They are ready so fast – and you can roast the sweet potato just the next time you turn on the oven – they are very forgiving in temperature! 🙂 The cookies are ready so quickly as well, and are delicious on top of it 😉

This recipe would be perfect to use them up! I love making a big batch of sweet potatoes too and just use them up in all different things. Works so well 🙂 Let me know how you like them, once you made them!

Sweet potatoes are kind of the perfect baking buddy: brownies, pudding, muffins, COOKIES, they are so perfect in everything! I’ve never tried flour-free baking before either, but if the result is soft chewy cookies then I may have to 🙂

Hey Kim, I don’t count calories, I just try to make my meals balanced and use only whole foods and no refined sugars. My breakfasts are usually on “carbier” side of things. I used a calculator that I found online (so I don’t know how accurate this is), but it tells me that it should have 315 calories, 13.8g of fat, 60mg of potassium, 40g of carbs, 9g fiber, 8.3g protein and so on 🙂 I hope this helps! I didn’t include the fruit in this calculation though 🙂

I make banana breakfast cookies… They are delicious! The only ingredients: mashed bananas, oats, and chopped nuts (usually walnuts or pecans)… My teens LOVE these!! They are very filling and easy to make!

Oh, those sound delicious too! Kind of like my Soft Banana Raspberry Oatmeal Cookies – I love oat based cookies 🙂 You should definitely give those sweet potato cookies a try as well, they are so easy and such a nice change. I’m sure your teens would love them too, just don’t tell them at first that there are sweet potatoes in there 😀

In case Arlene doesn’t read this, I’m pretty sure she makes it the same way I do, just follow the recipe for my banana raspberry oatmeal cookies and replace my raspberries with the chopped nuts. 🙂 Easiest cookies in the world (just 3 ingredients!) and they taste amazing!

I made these cookies & they were so runny I had to put them in muffin tins. They had a weird texture when finished & really stuck to the paper. I feel like it needed flour to make it a cookie dough consistency. I double checked the recipe, but didn’t see flour as an ingredient. Any idea what might have gone wrong? Anyone else have this problem?

Hey Kristin, thank you for stopping by! That’s a pity that the cookies didn’t turn out like they should for you. They are flour free, so you didn’t miss that ingredient. There are a few things that might have made them too runny: what kind of tahini (sesame paste) did you use? Mine is a rather thick one, so if you used a very liquid-y one, it might have added more moisture to the batter and in turn made it runnier. Then, did you use chia eggs like I recommended them? It might be that you added a bit too much liquid there or that they hadn’t fully gelled up when you added it to the batter. So my guess is that somewhere along the ingredients, something was more liquid-y than when I made them. For them being stuck to the paper – mine got a very “smooth”-feeling outside and once I let them cool down on the paper, they were easy to peel off. It might also be that your oven bakes differently than mine and that you would’ve needed to bake them a bit longer. I hope this helps and I wish you a great week!

Thanks for getting back to me so quickly! My tahini is really runny and I actually made the recipe with eggs, not the chia eggs so I’m sure that added to the runniness. They tasted great, which is the most important part! I will have to make them again in the cookie form if I can find a different tahini.

Sure, Kristin! I always try to help out as quickly as I can 🙂 I guess the eggs might be the “culprit” here as well, especially if you use large eggs, they are more liquid than the chia eggs. You could probably even get away with one large whole egg. I haven’t tried it this way though 😉 Let me know when you try it again!

I just had to come back and tell you how much I loved this recipe. I know I shouldn’t review a recipe that I haven’t followed to a t but your recipe was a solid start to a sweet treat I was looking for. I didn’t have tahini so I used natural pb, I don’t do well with chia so I used 1 gelatin egg (paleo) and I put in 1tbsp of cassava flour to thicken up the batter just a bit, I also didn’t have cashews so thats prob why my batter needed to be thickened. My cookies turned out awesome looking and so darn tasty, what a treat as Im pretty limited with what my body can tolerate right now. Thank you thank you for a tasty treat>

I just made these and they are so so good- oh my goodness!!! They are so sweet and very soft! I added cardamon to mine and used fresh grated ginger and I think they are delicious. Thanks for the recipe!

Do you recommend storing them in an airtight container on the counter or putting them in the fridge or the freezer?

Hey Jessa, thank you so much for the feedback, I’m so happy you love those cookies! I would recommend storing them in the fridge – unless they are gone the same or the next day already! 😉 I haven’t tried freezing them, but I’m pretty sure that should work as well. 🙂

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Hey, I'm Kat! I'm writing about nourishing (breakfast) food, travel and throw in a little bit about eco friendly living and beauty as well. Let me show you that eating well and living eco friendly doesn't mean you have to deprive yourself!read more...

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